Rhubarb Frangipane Buns (Print Version)
# Ingredients:
→ Tangzhong
01 -
25 g white bread flour
02 -
140 ml unsweetened non-dairy milk (soy recommended)
→ Dough
03 -
All of the prepared tangzhong
04 -
140 ml unsweetened non-dairy milk, cold (soy recommended)
05 -
40 g caster or granulated sugar
06 -
2 teaspoons vanilla extract
07 -
360 g white bread flour
08 -
1 teaspoon salt
09 -
7 g fast action (instant) yeast
10 -
50 g vegan butter, softened
→ Rhubarb Filling
11 -
250 g forced rhubarb
12 -
25 g caster or granulated sugar
13 -
Juice of 1 small orange
→ Frangipane
14 -
100 g ground almonds (almond flour)
15 -
30 g plain (all-purpose) flour
16 -
10 g cornflour (cornstarch)
17 -
0.25 teaspoon baking powder
18 -
70 g caster or granulated sugar
19 -
50 g vegan block butter, melted
20 -
50 ml unsweetened non-dairy milk (soy recommended)
21 -
0.5 teaspoon almond extract
→ To Finish
22 -
1 tablespoon non-dairy milk
23 -
1 tablespoon maple syrup
24 -
Demarera sugar, for sprinkling
25 -
Chopped roasted pistachios, optional
# Instructions:
01 -
In a saucepan, gradually whisk the flour into the non-dairy milk until free of lumps. Place over medium-low heat and whisk constantly until thickened to a smooth paste.
02 -
Transfer the tangzhong to the bowl of a stand mixer fitted with a dough hook. Pour the cold non-dairy milk over the tangzhong to lower the temperature.
03 -
Add vanilla extract, sugar, salt, bread flour, and instant yeast. Mix until a rough dough forms. Knead with the dough hook at medium speed until smooth and stretchy, approximately 10 minutes.
04 -
Add softened vegan butter to the dough. Continue kneading for about 5 minutes, scraping down the bowl as needed, until the dough is elastic and no longer greasy.
05 -
Transfer the dough to a lightly oiled bowl. Cover and let rise in the refrigerator overnight or in a warm place for 1 to 2 hours, until doubled in size.
06 -
Heat the oven to 180°C (160°C fan). Cut the rhubarb into 7 cm pieces and arrange in a single layer in a roasting tin. Sprinkle with sugar and pour over orange juice. Roast for 10 minutes until softened but still holding shape. Set aside to cool.
07 -
Punch down the risen dough and knead briefly. Divide into 10 even pieces using a kitchen scale. Roll each piece into a ball.
08 -
Flatten each ball on a lightly floured surface to a 10 cm disc. Press the center further, leaving a 2 cm rim. Place spaced apart on two lined baking sheets.
09 -
Loosely cover the buns and let rise until puffy, about 30–45 minutes. The dough should spring back slowly when gently pressed.
10 -
Mix ground almonds, flour, cornflour, baking powder, and sugar in a bowl. Add melted butter, non-dairy milk, and almond extract. Whisk until just combined.
11 -
Spoon frangipane into the hollows of each bun and level the surface. Arrange roasted rhubarb pieces on top, reserving any juices.
12 -
Combine non-dairy milk and maple syrup, then brush onto exposed dough rims. Sprinkle with demerara sugar.
13 -
Bake in the preheated oven for 20–25 minutes until golden brown.
14 -
While baking, simmer the reserved rhubarb juices until slightly thickened. Remove from heat.
15 -
Transfer baked buns to a wire rack. Brush rhubarb topping with the reduced syrup and garnish with chopped pistachios if desired. Serve while fresh.
# Notes:
01 -
For best results, allow the dough to undergo a slow first rise in the refrigerator overnight, which enhances flavor and texture.